The Challenge: Searing salmon fillets is tricky, to say the least. First, the fillets each have thick and thin sides that cook at different rates, the thin side often overcooking before the thick side ...

Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...

To make the béarnaise: Place butter in a skillet over medium heat, watching that it does not burn, and cook until butter turns brown and has a nutty taste, 4 to 5 minutes. Remove from heat and cool to ...